Slow Cooker Chicken Rice Vermicelli Soup

This Slow Cooker Chicken Rice Vermicelli Soup might look simple, but it is comforting and packed with flavor. It’s the perfect soup to warm your body and feed your soul during the wintery cold and flu season. 

Don’t you hate it when you order chicken soup and there’s hardly any chicken? Remember that commercial years and years ago with the slogan “Where’s the beef?” Well, that’s what I sometimes say when I order chicken soup, only it’s “Where’s the chicken?” That’s not happening with this soup! It is jam-packed with chicken and good lean protein. And it’s so easy to make

Since this is a slow cooker meal, I can set it and forget it for a few hours while I do my business. This soup cooks on low for 4 to 6 hours. The chicken breast is added to chicken stock that is seasoned with scallion, garlic, ginger, star anise, salt, sesame oil, and fish sauce. During the last 10 minutes of cooking, rice vermicelli (and more scallion) is added to the stock while the chicken is shredded and returned to the slow cooker. And it’s ready to enjoy! It is fantastic served with a good squeeze of fresh lime juice, which adds so much brightness. Don’t leave it out. I highly recommend it!

This is a low-maintenance, budget-friendly, light, and healthy meal. It is nourishing, comforting, and perfect for cold winter days. (And it’s gluten-free too!) Since people at work are dropping like flies from colds and flu, I’m keeping this supply in the freezer as an emergency stash to nurse me back to health in case my number comes up. I’m keeping my fingers crossed that I won’t need to dig into the freezer stash!

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• This 3-quart slow cooker is the perfect size for this recipe.
• Star anise is what makes this chicken soup distinctive and fragrant.
• Cheesecloth is used to encase the star anise while cooking in the broth.
• Sesame oil provides a nuttiness to the broth.
• Fish sauce provides saltiness, depth of flavor, and umami.
• Rice Vermicelli—quick cooking and gluten-free noodles.

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Slow Cooker Chicken Rice Vermicelli Soup

Author: Thao | In Good Flavor Cuisine:American Courses:Sides Recipe Keys: Slow Cooker Recipes

Difficulty:BeginnerPrep time: 10 minutesCook time:5 hours Total time:5 hours 15 minutesServings:2 Servings

Description

This Slow Cooker Chicken Rice Vermicelli Soup might look simple, but it is comforting and packed with flavor. It’s the perfect soup to warm your body and feed your soul during the wintery cold and flu season. 

Ingredients

• 6 cups chicken stock
• 3 star anise
• 1/3 cup chopped scallion (white part of the stem)
• 1 1/2 tbsp. minced ginger
• 1 tbsp. minced garlic
• 1/4 tsp. white pepper
• 1/2 tsp. salt
• 3/4 tsp. sugar
• 1 tbsp. sesame oil
• 4 tsp. fish sauce
• 1 pound skinless boneless chicken breast
• 1/3 cup chopped scallion (green part of stock)
• 4 oz. uncooked rice vermicelli
• juice from 1 1/2 small-medium limes

Instructions

1. Pour chicken stock into a slow cooker (2 quarts or larger). Use a piece of cheesecloth to create a pouch for the star anise. Knot the opening closed. Place in slow cooker. Add scallion stems, ginger, garlic, pepper, salt, sugar, sesame oil, and fish sauce. Stir to blend. Add chicken. Cook on low for 4-6 hours.
2. When the chicken is cooked through, transfer it onto a plate. Add scallion greens and rice vermicelli to the stock. Use two forks to shred the chicken. Return to the slow cooker. Continue cooking until vermicelli is tender (about 10 minutes total cooking time).
3. Add lime juice to soup. Stir and serve.
4. Makes 4 starter or 2 main servings.

Notes:

• Use a cheesecloth pouch to prevent star anise fragments from breaking loose into the soup. As an alternative to a cheesecloth, a tea ball infuser can be used to contain the star anise.
• Use a minimum of 2.5-quart slow cooker.
• The recipe can easily be doubled using a larger slow cooker.

Keywords:Slow Cooker Soup, Asian soup recipes, Rice Vermicelli Soup, Chicken Rice Vermicelli, Slow Cooker Chicken Soup, Light and Healthy Soup

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